FOOD YOU PROBABLY DIDN'T
KNOW YOU COULD EAT
Expand your culinary boundaries
There's a whole host of ingredients out there that many may dismiss as waste, weeds or just plain wacky.
But with a little know-how, these unexpected items can be turned into delicious dishes.
From sweetcorn silks and avocado stones to dandelions and nettles,
we take a look at the surprising things you didn't know you could eat.
Sweetcorn silks
There’s more to sweetcorn than the kernels. Next time you buy a cob, don’t be in a rush to throw away the silks – that’s the fluffy tassels attached to the top. These can be used to make tea which is said to have various health benefits including anti-inflammatory properties. Simply allow to dry out then steep in hot water.
Beetroot stems
Leafy beetroot stems are a great substitute or alternative to spinach,
bok choy and Swiss chard. Like you would with other fresh greens,
simply steam, braise or sauté with a little butter.
You could even eat them raw, simply thrown into salads.
Zucchini flowers
If you grow your own vegetables,
you may recognize these bright yellow zucchini flowers
which usually sprout during the summer months.
But if you’ve been throwing them away, you’ve missed a trick.
These delicate and slightly sweet tasting flora are delicious
when stuffed with ricotta and deep-fried.
Cauliflower and broccoli leaves
There’s no need to throw away cauliflower or broccoli leaves.
Make the most of the entire vegetable by roasting them in olive oil and
a few pinches of salt to create kale-like crisps.
Like other greens, they can also be sautéed or boiled.
Strawberry tops
If you love making fresh fruit smoothies, stop cutting the tops off your strawberries – there’s no need.
These short, spiky leaves are full of goodness and you won’t even notice them if you’re whizzing them up. Strawberry tops can also be used to add flavor when infusing water, spirits or balsamic vinegar.
Lemon peel
You might be surprised to learn that lemon peel is packed with nutrients so think
twice before you throw it away. Grate the zest into salads, soups and smoothies.
Save pieces of peel to use in fruit teas,
fruit cakes or to mix into pastry before baking.
Pumpkin seeds
Next time you’re scraping out a pumpkin to make soup, set aside the seeds.
These versatile kernels can be washed, dried then roasted with your favorite herbs and spices.
Paprika and chili or rosemary and oregano are both great combinations.
Give it a try and experiment with different flavors.
Lavender
Instantly recognizable, lavender is a floral herb with a heavy scent and strong flavor.
It can be added to cakes, breads, jellies and slow-roasted meat dishes for fragrance.
Banana skin
It might sound bananas but there are plenty of ways you can cook
with these fruit peels and it's a fairly common ingredient in many parts of the world.
Full of fiber, vitamins and minerals, it just needs to be broken
down in a food processor or by cooking.
Try banana peel chutney, spiced with chilies and garlic, or banana peel thoran,
a coconut-based curry.
Hawthorn
Wild hawthorn berries can be found on hedgerows in moderate climates around
the world and thrive particularly well in marshes and moist woodlands.
They taste a lot like over-ripe apples and can be eaten raw but they’re
even nicer cooked in jellies, sauces, infused vinegars or fruit breads.
Just leave the foraging to the experts, you don't want to accidentally
pick something poisonous.
Avocado stones
It's an acquired taste but you can actually eat the stone inside an avocado.
The best way to make this very hard seed edible is to dehydrate it in the oven.
Next peel off the skin and discard, then slice and grind the seed into a powder.
It's very bitter so best added to smoothies.
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